Freshly roasted coffee,
wood-fired everything.
Fire, dough,
and good coffee.
We roast our coffee fresh and bake every pizza in the stone oven — slow-fermented dough, blistered crust, simple toppings that speak for themselves.
Brunch runs alongside the oven all morning, and the dessert counter is refilled daily with cookies, tiramisu and Basque cheesecake.
